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Category: Salads - Meat
Prep Time: Cook Time: Total Time:
Dressing
1/2 cup crumbled French blue cheese
2 tbsp honey mustard salad dressing
1 tsp finely minced garlic
1/3 cup fresh lemon juice
1 tsp Worcestershire sauce
1/3 cup distilled white vinegar
1 cup vegetable oil
1/2 tsp salt
1 tsp freshly ground black pepper
2 tbsp olive oil
Salad
1 small zucchini, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 Japanese eggplant, diced
salt and freshly ground black pepper to taste
3 skinless, boneless chicken breast halves, cooked and cut into cubes
6 slices turkey bacon, cooked and diced
6 hard-boiled eggs, peeled, yolks removed, and the whites chopped
1 small head Napa cabbage, shredded
2 avocados, diced
1/4 cup crumbled French blue cheese
To make the dressing: In a food processor, combine 1/4 cup of the blue cheese, honey mustard salad dressing, garlic, lemon juice, Worcestershire sauce, and vinegar, and blend. The mixture will be thick. Add the oil in a thin, steady stream and 1/3 cup of water. Blend until smooth. Add the salt and pepper, and blend 10 seconds more. Pour the dressing into a bowl and stir in the remaining 1/4 cup of blue cheese. Cover and let stand for 1 hour at room temperature before serving.
Heat the oil in a large skillet over high heat until hot. Add the zucchini, peppers, and eggplant, and saute, tossing. Add 1/4 cup of water and cook a total of 6 minutes, until crisp-tender. Season lightly with salt and pepper. Drain off any remaining liquid and let cool in a large mixing bowl.
Add the chicken, bacon, chopped egg whites, cabbage, avocados, and blue cheese to the sauteed vegetables and toss well. Pour on the dressing to taste and toss again. Serve the remaining dressing in a bowl on the side. Serves: 6
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COBB SALAD II
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Category: Salads - Meat
Prep Time: Cook Time: Total Time:
Dressing
1/2 cup crumbled French blue cheese
2 tbsp honey mustard salad dressing
1 tsp finely minced garlic
1/3 cup fresh lemon juice
1 tsp Worcestershire sauce
1/3 cup distilled white vinegar
1 cup vegetable oil
1/2 tsp salt
1 tsp freshly ground black pepper
2 tbsp olive oil
Salad
1 small zucchini, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 Japanese eggplant, diced
salt and freshly ground black pepper to taste
3 skinless, boneless chicken breast halves, cooked and cut into cubes
6 slices turkey bacon, cooked and diced
6 hard-boiled eggs, peeled, yolks removed, and the whites chopped
1 small head Napa cabbage, shredded
2 avocados, diced
1/4 cup crumbled French blue cheese
To make the dressing: In a food processor, combine 1/4 cup of the blue cheese, honey mustard salad dressing, garlic, lemon juice, Worcestershire sauce, and vinegar, and blend. The mixture will be thick. Add the oil in a thin, steady stream and 1/3 cup of water. Blend until smooth. Add the salt and pepper, and blend 10 seconds more. Pour the dressing into a bowl and stir in the remaining 1/4 cup of blue cheese. Cover and let stand for 1 hour at room temperature before serving.
Heat the oil in a large skillet over high heat until hot. Add the zucchini, peppers, and eggplant, and saute, tossing. Add 1/4 cup of water and cook a total of 6 minutes, until crisp-tender. Season lightly with salt and pepper. Drain off any remaining liquid and let cool in a large mixing bowl.
Add the chicken, bacon, chopped egg whites, cabbage, avocados, and blue cheese to the sauteed vegetables and toss well. Pour on the dressing to taste and toss again. Serve the remaining dressing in a bowl on the side. Serves: 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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